Toffee nut ice cream with maple syrup
- 40g unsalted butter, plus extra for greasing
- 100g golden syrup
- 125g light soft brown sugar
- 100g pecan nuts, chopped
- 2 large eggs
- 50g icing sugar
- 300ml whipping cream
- 1/2 tsp vanilla extract
- 8 tbsp maple syrup, to serve
Line a baking tray with baking paper and grease it with butter. Put the rest of the butter, golden syrup and brown sugar in a small pan and heat gently until melted, then boil steadily until it turns a deep caramel colour. Watch constantly and remove from heat if it starts to turn dark brown as this means it's burnt. Remove from the heat and stir in the nuts. Pour over the baking paper and leave for about 20 minutes until cold and hard.
Break the nut toffee into pieces and blitz in a blender or processor to make a coarse powder.
Separate the eggs; put the whites in a dry bowl and the yolks in another. Whisk the whites until stiff and glossy. Add the icing sugar, one heaped tsp at a time, whisking until stiff again.
In another bowl, whisk the cream and vanilla extract until it just holds its shape.
Lightly beat the yolks with a fork, then fold them into the cream with the whisked whites and most of the powdered nut toffee, setting aside 60g to decorate.
Put in a container, cover and freeze for at least 6 hours. This ice cream won't form crystals, so you don't have to stir it as it freezes.
To serve, put a couple of scoops into each glass, drizzle with maple syrup and sprinkle with the reserved nut toffee.